The DocumentThe Document is a new kind of mash-up between documentaries and radio. It goes beyond clips and interviews, mining great stories from the raw footage of documentaries present, past and in-progress. A new episode is available every other Wednesday on iTunes and wherever fine podcasts are downloaded.

To the PointA weekly reality-check on the issues Americans care about most. Host Warren Olney draws on his decades of experience to explore the people and issues shaping – and disrupting - our world. How did everything change so fast? Where are we headed? The conversations are informal, edgy and always informative. If Warren's asking, you want to know the answer.

There Goes the NeighborhoodLos Angeles is having an identity crisis. City officials tout new development and shiny commuter trains, while longtime residents are doing all they can to hang on to home. This eight-part series is supported by the Conrad N. Hilton Foundation.

FROM THIS EPISODE

Remember the automat? What about the seltzer man? Historian Rebecca Federman and seltzer man Walter Backerman remind us of the bygone era of Horn & Hardart's automats and home seltzer delivery. Jonathan Gold reviews two new imports from Japan, both located in Japanese food courts. Michelle Perchonok tells us what's on the menu for a mission to Mars in the 2030's and food writer Peter Kaminsky outlines how to eat well and lose weight at the same time. Plus, Gustavo Arellano takes us out for Central Vietnamese charcuterie in Westminster. At the farmers' market, Laura Avery talks to chefs Kris Tominaga and Brian Dunsmoor about their new restaurant, The Hart and the Hunter, and farmer Barbara Spencer highlights some of her favorite heirloom apple varieties.

This week Jonathan Gold reviews two restaurants, both situated in Japanese food courts. He visits Iroha Ramen in the Marukai Market in Gardena which sells only three types of ramen - white, red and black. He also visits Hannosuke in Mitsuwa Market in Mar Vista. Hannosuke is known for tendon, which is tempura served over rice.